3D Chewy Chocolate Reese's Cookies
3D Chewy Chocolate Reese’s Cookies are double chocolate cookies with Reese's bits that are drizzled with chocolate and sprinkled with Reese's snack mix. Chilling the dough is optional but will give you thicker cookies.
Servings 36 cookies
Cost 5
Ingredients
- 2 cups all-purpose flour** (280 grams)
- ¾ cup natural style unsweetened cocoa powder (60 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt change to ¼ teaspoon if using salted butter
- 2 ½ sticks unsalted butter, room temperature (280 grams)
- 2 cups granulated sugar (400 grams)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 ¾ cups Reese’s chips
- 4 oz semisweet chocolate or about ¾ cup chocolate chips
- 1 cup Reese’s snack mix
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or regular foil.
- Thoroughly mix or sift the flour, cocoa, baking soda and salt. Set aside.
- In a large mixing bowl, beat butter with sugar on medium speed until creamy.
- Add eggs, beating at low speed until combined. Add vanilla.
- Add flour mixture to creamed mixture and stir until combined. Stir in chips.
- Drop tablespoon size mounds of dough onto baking sheets, spacing 2 ½ inches apart. Alternatively, you can scoop the dough with a medium size cookie scoop.
- Bake one sheet at a time on center rack for 12 minutes or until cookies appear set. Let cool for a few minutes on the baking sheet, then transfer to a wire rack.
- When cookies are completely cool, melt some semisweet chocolate or chips using your favorite method. Drizzle melted chocolate over the cooled cookies, then sprinkle Reese’s Snack mix over the melted chocolate drizzle, poking pieces into the drizzle so that they stick.
- Transfer cookies to the refrigerator and chill just long enough to set the chocolate drizze.
Notes
Flour can weigh anywhere from 250 to 280 cups depending on how it's scooped and how much moisture it's absorbed. This recipe calls for 280 grams, but I think you'd be fine using as little as 260. The flour makes them thicker and the amount of add-ins keeps them from being dry or floury.